Egg Caldin, Steamed Basmati Rice and Beans Foogath

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g French Beans (Trimmed and chopped into 1/2-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for crunch)
• 10 pcs Curry Leaves
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 cup Fresh Grated Coconut
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, balances flavors)
• 0.25 cup Water (For steaming)

Instructions

1. 1

   Prep the Vegetables: Wash the French beans thoroughly. Trim the ends and chop them into uniform 1/2-inch pieces. Finely chop the onion and slit the green chilies lengthwise.

2. 2

   Prepare the Tempering (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds.

3. 3

   Sauté Aromatics: Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown. Immediately add the curry leaves and slit green chilies, and sauté for another 15-20 seconds until fragrant.

4. 4

   Cook the Onions: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

5. 5

   Cook the Beans: Add the chopped beans, turmeric powder, and salt. Mix everything well to ensure the beans are evenly coated with the spices. Sprinkle 1/4 cup of water over the beans to create steam.

6. 6

   Steam to Perfection: Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, or until the beans are tender but still have a slight crunch. Stir once or twice in between to prevent sticking.

7. 7

   Finish with Coconut: Remove the lid and add the fresh grated coconut and sugar (if using). Mix gently and cook uncovered for 2 more minutes, allowing any excess moisture to evaporate. Adjust salt if needed.